Drizzle the lemons with olive oil, and roast them in the same pan with the shrimp, fennel, etc. Once ready, the lemons will be all caramelized, and you squeeze the juice all over the pasta. Delicious.
Quote:
Originally Posted by abgstat  Tonight, I'll prepare the monkfish wrapped in bacon, roasted with tomatoes, garlic and mushrooms. The sauce is finished with sour cream and basil.
Now, what to have with it?? I'm thinking salad and a good, crusty bread. Any other ideas? |
Instead of bread and a salad, how about a panzanella? With some proschuitto, pancetta, roasted red peppers, pepperoncini, arugula, parmigianno-reggiano, a balsamic-Dijon vinaigrette, maybe some gorgonzola and some lightly toasted crusty sourdough bread (that's what I would've added)- or whatever you have lying around. By the way, the monkfish sounds awesome. What time's dinner? xD